For the pastry

250 g coconut biscuits
4 teaspoons butter
150 g grated coconut
2 tablespoons water

For the filling

1 can condensed milk
2 dl coconut milk
3 eggs
2 tablespoons corn flour
200 g grated cheese
1 cup milk
3 tablespoons sugar

For the pastry, crush the biscuits, combine them with the other ingredients and mix with a fork. Line a baking tin with the pastry. Place in the oven and bake for 30 minutes. Once baked, remove from oven and allow to cool. For the filling, pour the condensed milk into a saucepan. Stir in the coconut milk, 3 beaten egg yolks, flour, grated coconut and milk. Cook over high heat, continuously stirring, until the mixture thickens. Without giving up stirring, reduce to gentle heat and cook for a further 2 minutes. Remove from heat and allow to cool. Pour the mixture into the pastry. Combine the egg whites, the remainder of grated coconut and sugar and whip until you make a meringue. Spread the meringue over the pie and bring it back to the oven until golden brown.